Ingredients
CRUST:1-1/2 cups all-purpose flour2/3 cup shredded cheddar cheese1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon dried thyme1/2 cup shortening5 to 6 tablespoons cold waterFILLING:1-1/2 pounds boneless beef round steak, cut into 1-inch cubes1 medium onion, chopped1 tablespoon vegetable oil1-1/2 cups sliced fresh mushrooms2 cups beef broth, divided3/4 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon garlic powder1/8 teaspoon pepper1-1/2 cups cubed peeled potatoes1 cup sliced carrots3/4 cup sliced celery1/3 cup all-purpose flour1/2 teaspoon browning sauce, optional
Preparation
In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate.
Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm.
Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges.
Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.
